Hop Chop Salad Recipe
chunked iceberg lettuce, avocado, heirloom cherry tomatoes, candied bacon, red
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Ingredients
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Salad Base
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Lettuce
Begin by removing the outer leaves of the iceberg lettuce. Rinse the remaining head under cool water and pat dry with a clean kitchen towel. Cut the lettuce into quarters, remove the core, and chop into bite-sized chunks.
- 2
Chop the Avocado
Slice the avocados in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into cubes and set aside.
- 3
Halve the Tomatoes
Wash the heirloom cherry tomatoes. Cut each tomato in half and place them in a large mixing bowl.
Topping Preparation
- 4
- 5
Slice the Red Onion
Peel and slice the red onion thinly. Soak the slices in cold water for about 10 minutes to reduce their sharpness, then drain.
Dressing Preparation
- 6
Mix the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
Combine Salad
- 7
Assemble the Salad
In a large serving bowl, combine the chopped iceberg lettuce, cubed avocado, halved cherry tomatoes, crumbled candied bacon, and sliced red onion.
- 8
Dress the Salad
Drizzle the prepared dressing over the salad. Toss gently to combine all ingredients evenly.
